Ingredients
Coffee Cake:
- 4 tablespoons unsalted butter, plus extra butter for greasing baking dish
- 3 cups (1 dry pint) blueberries
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2/3 cup granulated sugar
- 2 large eggs
Topping:
- 2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg
- 8 or 9-inch square glass baking dish
Directions
Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 24 reviews
By Dawne1025
Kentucky
on May 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this many times and get rave reviews every time. I get requests for the recipe every time I make it. I do add cinnamon to the sugar and nutmeg topping. This is a keeper!
By neilscomp_10058370
Oconomowoc, WI
on March 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you are looking for a healthy coffee cake - this is it...because I made a couple simply modifications. # 1 Use wheat pastry flour for all the white flour. # 2 instead of all butter, use 1/2 butter (for flavor ad 1/2 canola oil - or all canola is even better. # 3 put some walnuts in the batter as well for heart healthy omegas. # 4 use coconut sugar, as it has a very low glycemic index. The result is a wonderful healthy dessert that everyone will love because who doesn't love LOADS OF BLUEBERRIES?!!!
By jane_6182911
Norfolk, VA
on February 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This coffee cake is a staple at our house during blueberry season. It uses up a lot a berries, is easy and fast to make, and has a great, not-too-sweet taste. For us, the nutmeg on top makes it special (I use fresh nutmeg. I usually use white whole wheat flour and it turns out perfectly.
Read all 24 reviews